Mississippi Mud Pie

Rich Mississippi Mud Pie is chocolate 4-layer perfection. It starts with an Oreo crust and a fluffy flourless chocolate cake, topped with chocolate pudding, marshmallows, and homemade whipped cream!

Flourless desserts can still be full of flavor! Just give this Mississippi Mud Pie, Black Bean Brownies, or Salted Pecan Chocolate Cookies a try!!

WHat is Mississippi Mud Pie?

This is not your traditional pie! Mississippi Mud Pie is a beloved classic dessert made from several chocolatey layers that resemble a gooey “mud pie”. 

I’ve been eyeballing a mud pie recipe in one of my favorite cook books, Baked Explorations, but it looked complicated with all the different layers. Well, I finally decided to tackle it! I made a few changes to the process and the ingredients to simplify things, I think that with these changes it turned out to be one tasty pie!

I mean, look at all of those layers, how could you go wrong?! Oreo crust, flourless chocolate chip cake, dark chocolate pudding, marshmallows and homemade whipped cream… mmm. I know the picture above is a little less than perfect, but it’s mud pie right? It’s bound to get a little messy when you cut into it! 😉

Oreo Cookie Crust

PREP. Preheat the oven to 300 degrees. Spray a 9″ springform pan with cooking spray and set aside.

MIX. In a food processor or blender, grind the Oreo cookies until they become fine crumbs. Place crumbs into a medium size mixing bowl and pour the melted butter over the top. Mix with a spatula until the crumbs are coated.

PRESS. Firmly press the crumb mixture evenly into the bottom and sides of the springform pan, leaving about ½” inch between the top of the crust and top of the pan. Place the crust in oven and bake for 8 minutes, then remove and allow to cool.

COOL. While the crust is cooling, increase the oven temperature to 350 degrees.

the flourless chocolate cake

BUTTER. Melt the butter and chocolate in a double boiler, mixing until smooth. Remove from heat and set aside to cool. In a 1 cup glass measuring cup, combine the warm water, salt and vanilla, and set aside.

EGG WHITES. In a large bowl or the bowl of a stand mixer, beat the egg whites until foamy, about 2 minutes. Gradually increase speed to high and slowly add ½ c. sugar, beating until soft peaks form.

COMBINE. In another large bowl or stand mixer bowl, beat the egg yolks with the remaining ½ c. sugar until the eggs are light and have almost doubled in volume, about 3-4 minutes. Add the cooled chocolate mixture and beat until just combined. Scrape down the sides and bottom of bowl and with mixer speed on low, add the water mixture. Beat until just combined.

FOLD. Gently fold 1 cup of the beaten egg whites into the chocolate mixture. After about 30 seconds of gentle folding, add the remaining egg whites and continue folding until almost completely combined, being careful not to overmix.

BAKE. Pour the batter into the cooled crust, gently sprinkle chocolate chips over top and place in oven to bake for 38 to 40 minutes. The cake will have a semi-crisp top and will still jiggle a bit. Remove from the oven and allow to cool to room temperature. The center and edges of the cake will fall- this is normal. Once the cake is cool, cover with plastic wrap and refrigerate for 2 hours.

PUdding + whipped cream layers

PUDDING. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch, salt, egg yolks and milk, until no clumps remain. Set the pan over medium heat. Whisking constantly, bring the mixture to a boil. Once the mixture has boiled it will begin to thicken immediately. Cook for one minute, then remove from heat.

REFRIGERATE. Whisk in the chocolate chunks, butter and vanilla. Pour the pudding into a bowl and let sit for 15 minutes before covering with plastic wrap (directly onto the surface of the pudding to prevent a skin from forming) and placing in the refrigerator for 2 hours.

WHIPPED CREAM. While the cake and pudding are cooling, make the whipped cream. In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, beat together all ingredients for 1-2 minutes until stiff peaks begin to form. Remove the whipped cream from bowl, transfer to a smaller bowl, cover and refrigerate until needed.

REFRIGERATE + SERVE. Once the cake and the pudding have cooled for at least two hours, remove from refrigerator and spread the pudding over the top of the cake in an even layer. Gently press the marshmallows into the top of the pudding. Spread the whipped cream over the marshmallows, filling in the cracks and spreading until smooth. Refrigerate for at least two more hours before serving.

Recipe Tips

This decadent dessert is a chocolate lover’s dream!  Here are some tips to help you make that dream a reality:

• A great way to help release the pie from the springform pan more easily is to warm the bottom and the sides of the cake pan with a 10 second blast of hot air from your hair dryer first. This will help ensure a nice, clean release.
• For some extra flair you can top your mud pie with some chopped pecans, walnuts, chocolate shavings, or dust it with some cocoa powder. 

Storing Info

STORE any leftovers covered in the fridge for a few days, but we’re sure they will be devoured quickly!

To keep Saran Wrap or foil from sticking to the top, we recommend sticking a few toothpicks in around the edges and then placing the foil or Saran wrap around the dish.

Here are more dreamy desserts:

• Banana Pudding Cheesecake
• Lemon Cream Pie
• Chocolate Molten Lava Cakes
• Double Chocolate French Silk Pie